Skinless Vigan Longganisa
Skinless Vigan longganisa is the garlicky, tangy Ilocano sausage you can make at home without any special equipment. No casing, no sausage stuffer. Just ground pork, a lot of fresh garlic, vinegar, annatto for color, and oyster sauce for a savory depth that most recipes skip. Mix it, wrap it in cling wrap, and you have a freezer-ready Filipino breakfast protein that cooks in under 15 minutes. It also doubles as the filling for Vigan empanada, which is exactly how this recipe got started.
Servings: 24
Calories: 310kcal
Equipment
- large mixing bowl
- Cling wrap (cut into 6x6-inch squares)
- Large skillet or non-stick pan with lid
Ingredients
- 2 pounds ground pork 80/20 lean-to-fat ratio preferred
- 2 heads garlic minced (about ½ cup)
- 2 tablespoon white cane vinegar or sukang Iloko
- 2 tablespoon oyster sauce
- 2 teaspoon annatto powder achuete powder
- 3 tablespoon brown sugar packed
- 1 teaspoon ground black pepper
- 1 ½ teaspoon salt
- 1 teaspoon MSG optional but recommended
Instructions
- Combine all ingredients. Add ground pork, minced garlic, vinegar, oyster sauce, annatto powder, brown sugar, black pepper, salt, and MSG to a large bowl. Mix with your hands until evenly combined. No dry pockets of seasoning should remain.2 pounds ground pork, 2 heads garlic, 2 tablespoon white cane vinegar, 2 tablespoon oyster sauce, 2 teaspoon annatto powder, 3 tablespoon brown sugar, 1 teaspoon ground black pepper, 1 ½ teaspoon salt, 1 teaspoon MSG
- Taste test. Fry a small spoonful of the raw mixture in a pan over medium heat. Taste and adjust salt, vinegar, or garlic before wrapping the whole batch.
- Rest the mixture. Cover and refrigerate for at least 2 hours, or overnight.
- Wrap. Cut cling wrap into 6x6-inch squares. Scoop about 2 tablespoons of mixture onto the center. Shape into a 3-inch log, roll tightly, and twist both ends to seal. Repeat with remaining mixture.
- Chill. Place on a tray and refrigerate for at least 2 hours, or freeze overnight for best shape retention.
Cook the Longganisa
- Remove cling wrap. Do not cook it in the wrap.
- Steam through. Place longganisa in a cold pan. Add 3 tablespoons of water and turn heat to medium. Cover and cook until water fully evaporates, 5 to 7 minutes.
- Brown and caramelize. Uncover and let longganisa fry in its own fat, turning every 1 to 2 minutes, until all sides are deep brown and caramelized, 3 to 5 more minutes. Add a small drizzle of oil only if needed.
- Serve with garlic fried rice, a fried egg, and sliced tomatoes or atchara.
Notes
Garlic: Two heads is the correct amount. Mince it very fine, not chunky, for even distribution and better flavor release.
Vinegar: Sukang Iloko is the traditional choice. White cane vinegar, coconut vinegar, or apple cider vinegar all work. Avoid balsamic.
Annatto powder: Gives the longganisa its reddish-orange color. Find it at Filipino or Latin grocery stores, or online. Substitute with an equal amount of sweet paprika if unavailable.
Substitutions: Ground chicken can replace pork. Add 1 tablespoon of neutral oil to the mixture to compensate for lower fat content.
Storage: Raw wrapped longganisa keeps in the refrigerator for up to 5 days. Cooked longganisa keeps for up to 3 days.
Reheating: Reheat in a pan over medium heat for 2 to 3 minutes, turning once. Avoid the microwave as it softens the caramelized crust.
Scaling: This recipe doubles easily. Mix in two batches if your bowl cannot handle 4 pounds of pork at once.
Serving Suggestions: Classic longsilog (longganisa, sinangag, itlog) is the go-to. Also excellent with atchara, sliced fresh tomatoes, and a side of spiced vinegar for dipping. Use as filling for Vigan empanada.
Tip: Always fry and taste a small spoonful before wrapping the whole batch. It takes 2 minutes and saves you from an underseasoned batch.
Nutrition
Calories: 310kcal | Carbohydrates: 7g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Sodium: 620mg | Potassium: 310mg | Sugar: 5g
